Great idea. Gonna try as alt. Ty Sue happy holidays

I would think so, Donna!

Perhaps you used a different type of pudding mix? If you scroll through the comments, you’ll see the recipe has worked for many others.

When I first started making this pie I had the same problem. Now I let the crust cool then place in the freezer for a few minutes just till set firm. Works great now!

This is amazing! Family LOVED it!! The homemade cool whip was easy and so much better than store bought. I added the extra 2 tablespoons of lemon juice to the lemon pudding mix– wonderful tart taste! The store didn’t have instant pudding so I bought 2 big boxes of cook and serve kind and it was just perfect.

May be your baking crust to long. If over baked it’ll do that. It happened to me when it got a little overly golden.. But dug it out for this recipe is one of our favorites in all flavors!! Been making variety of this since early 70’s.

Yes, i do the same….whipped HEAVY CREAM..

I’m sure it would!

Yay! I’m so glad you found it here, Chelse! I’ve thought about using graham crumbs for the base myself! Enjoy!

Hi Linda! It’s actually an excellent question, and I’m so glad you asked because in the post, I said “1/2 cup finely ground pecans”, which would mean grind until you have a 1/2 cup, but in the recipe card I said “1/2 cup pecans, finely ground”, which would mean measure 1/2 cup of pecans and grind them. My bad! I’ve edited the recipe card so it matches what I say in the post, which is “1/2 cup finely ground/chopped pecans”, so chop/grind them until you have a 1/2 cup. 🙂

You’re welcome, Jodi! Cheers from one lemon sucker to another. Haha!

Yay! I’m glad you found mine, Brenda! Yes, I’ve made it a day in advance before, and it’s been totally fine. 🙂

I haven’t tried, so I really can’t say, LaDonna. I’m sorry!

Hi Ada. No-one in my family is gluten-free. Because I only write about what I cook and bake for my family, none of my recipes are gluten-free. I did just “google” gluten-free crust, and there are a ton of recipes out there. I also googled gluten-free lemon delight and there is, indeed, a recipe out there that uses almond flour for the crust. Could you not just substitute your domata flour (I’m not sure what that is) for the AP flour that’s suggested in my recipe?

It all depends on how large your servings are, Jennifer. It’s 9×13 baking dish, which is quite a good size. You could likely serve anywhere from 18 to 24 people.

Give it a try, Sharon! I’ll bet it would taste great!

Not a problem at all, Tonya. Lemon juice and milk don’t make true buttermilk but a tart milk substitute for buttermilk. And that tartness is exactly what you’d want in a lemon dessert. 🙂

Oh yum! a brownie crust would be amazing!

I change the crust when I make different flavors. When I do the Chocolate Delight, I mix up brownie batter from the 8×8 pan package. When you bake it in a 9×13 pan, it comes out thin enough to be the crust. I also use the brownie crust for a no bake Chocolate Cheesecake.

I use self rising flour. It makes the crust come out not as dense. Also, the little bit of salt in the flour adds a little more flavor and enhances the taste of the lemon. I also add lemon juice to the cream cheese mixture instead of the pudding laying. I don’t know why, but when I add it to the pudding layer, my pudding won’t set up.

I haven’t tried freezing it, Cindy. I’m not sure how well instant pudding freezes. Sorry I can’t tell you!

Thanks!

I make the chocolate all the time and my family request it every christmas or I can’t come. I am going to a 4th of July party and I think I am going to make this. Also you can refreeze cool whip so I don’t see why you can’t freeze the whole thing. Cream cheese is mixed with powder and it changes it.. IF I freeze it I will let you know.

No, the purpose of the lemon juice is to add an extra zip of lemony flavour to the lemon delight, Vineeta. You can leave it out if you’re making a chocolate version of the dessert.

No need to grease the baking dish, Jen.

Do you grease the pan before pressing and baking the crust?!

Great thinking, Cindy! I need to try it with new flavours too! The pistachio would be amazing!

I haven’t tried freezing it, Annalise, so I really can’t say. I’m sorry I’m not much help!

Hi Rose, I just found this information on the Kraft website: Size of Tub/Yield: 8 oz = 3c, 12 oz = 4 1/2c, 16 ounce = 6.5c

Recipe calls for 2 1/2 cups of cool whip. Is that the 8oz size tub of Cool Whip or the 16oz size?

Hi Kelly! So glad it’s a hit at your house too. I’ve heard people say they prefer the pudding that you cook but I’ve only ever tried the instant pudding. I’ll have to give the cooked kind a try. I may end up adding it to the blog post if it’s that good!

Just buy whipping cream in the dairy department and whip with a mixer. I add a couple tablespoons of sugar to mine. Better than cool whip hands down.

I’m so glad the recipe is such a hit at your house, Daniella! It sounds like you’re quite the budding chef! Keep on cookin’ sister! xx

The only changes I made were instead of using “Jello” for the lemon layer, I bought canned lemon pie filling. So much easier and so much better!!! It takes about 30oz for a 9 x 13″ pan. Also, I thought it needed more cream cheese, so I used about another half package. It was excellently perfect!! Thanks so much Happy Hooligans!!! We will definitely make this for a LONG time!!! 🙂

Absolutely! It will feed 12 no problem. Enjoy!

Yes. That works too.

That sounds right. The crust doesn’t really brown.

You don’t cook the pudding, Viktoria. Simply whisk together pudding packets and milk. Add lemon juice, and continue to stir until thick.

Spread pudding over cream cheese layer.

But do you just make the cook pudding with the 3 cups of milk? When do you put the pudding layer on? After the pudding cools?

Hi Kary! Looks like you’re looking for some healthy recipes. If you click the “RECIPES” tab at the top of my page, you’ll find lots of them. Healthy, homemade soups, muffins, dips, salads, and even desserts made with wholesome ingredients.

How about using a natural ingredient! Real whipping cream, dream whip etc is a bunch of chemicals. Why do people not know this and eat this crap. Totally dumbfounded on such ignorance on health.

Ignore the box instructions, and just follow the instructions in the post, Tanya.

Hmm. That’s a good question, Colleen. I love pistachio, but I’m not sure what flavouring you’d use. Maybe do some googling, and see what flavouring other pistachio desserts call for?

I have a friend who makes cheesecake with goat cheese. I’m not sure if that would work as an alternative in this recipe, but it’s a thought.

I make several kinds of these delights and I use 1 envelope of Dream Whip per 8 oz. of cream cheese. The Dream Whip has to be mixed with milk before adding the cream cheese it works great and fewer calories.

Couldn’t you just use real whipping cream and whip it yourself. I do that instead of cool whip when Imake recipes that use cool whip in cream cheese pies, etc.

I also make this with chocolate for my chocolate lovers. When I make the lemon, I use Cook and Serve because I don’t care for the instant lemon and neither does my family.

Thank you!!

Eek. I really don’t know, Karen. I know some people have used crushed pecan cookies as the base (kind of like a graham cracker crust), so if you know of a gluten-free cookie that’s tasty, you might give that a try.

Karen

What a great alternative! Thanks for sharing, Sue!

I’m not sure, Roxi. You could google the information for each individual ingredient. That might give you a rough idea.

TY… 🙂

I have made this for years and I use crushed vanilla wafers instead of the nuts. It comes out yummy!!

I’m afraid I don’t know about the banana bars. I just have the crazy banana cake, Angie. Sorry!

All purpose, Ree.

I love lemon and not trying to change recipe but I make this exact thing except I use the lemon pudding you cook. If you really like lemon flavor, it is so much better. You have to take it off the heat when it’s done and place plastic wrap on top of the pudding to keep it from getting a skim on it and let it cool before adding the layer.

I’m not sure if you can use the non-instant pudding, Joanne. I’m sorry. I really don’t know.

Hi Karen, Can you purchase Dream Whip in New Zealand or Whipping cream from the dairy fridge at your local supermarket. Good Luck!!

Can you use the pudding that not instead? I bright the wrong kind

I’m sure it would, Laurie. You could also try a graham cracker crust.

I LOVE pistachio! I need to try that!

Oh yum! Love the idea of trying different flavours, and topping it with a similar flavour! Thank you!

Yes. Sorry, I mention that in the written part of the article, but not on the actual recipe card part. It is powdered or confectioner’s sugar.

Yes! A thoughtful reader passed this along to me over the weekend: http://www.somethingswanky.com/homemade-cool-whip/. I’ll add the link to my post. 🙂